One of the many things that impresses me about a great restaurant is when it takes a simple experience and blows it up into something extraordinary.

Nota Bene is one of Toronto's best restaurants. Owner/partner Yannick Bigourdin has taken the simple gin and tonic and turned it into something exceptional. (I first saw this concept at Jaleo, Jose Andres' tapas restaurant in Washington, D.C.)

At Nota Bene the menu offers multiple gins, multiple tonics and multiple methods of preparation. The one pictured is with Botanist gin from Scotland and Fever Tree tonic. The garnishes are juniper berries and dried hibiscus flowers, which add a tart note to the drink and impart some color when added.